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Structure/function relationships of beta-lactoglobulin in relation to thermal stability and the effects of ions lactosylation and lipids
Reference
D09446
Principal Investigator / Supervisor
Professor Lindsay Sawyer
Co-Investigators /
Co-Supervisors
Professor Paul Barlow
,
Dr Carl Holt
Institution
University of Edinburgh
Department
Inst of Cell and Molecular Biology
Funding type
Research
Value (£)
261,711
Status
Completed
Type
Research Grant
Start date
01/11/1998
End date
01/07/2001
Duration
32 months
Abstract
The project will use a combination of protein engineering, crystallography and studies in solution (NMR, SAXS, CD, FTIR) to develop a detailed model of the thermal denaturation of the important food protein, beta-lactoglobulin, including the effects of ions, lactose and lipids. These studies, which will necessarily develop new (and extend existing) techniques suitable for other food-related studies, will have application in understanding the lack of consistency of whey protein functionality during milk processing.
Summary
unavailable
Committee
Closed Committee - Agri-food (AF)
Research Topics
X – not assigned to a current Research Topic
Research Priority
X – Research Priority information not available
Research Initiative
X - not in an Initiative
Funding Scheme
X – not Funded via a specific Funding Scheme
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